TY  - GENERIC
DO  - 10.20944/preprints201906.0246.v1
UR  - http://dx.doi.org/10.20944/preprints201906.0246.v1
TI  - Assessment of the Nutritional Composition, Physical Properties and Sensory Quality of Composite Bread Baked with High-Quality Cassava Flour from Biofortified and White-Fleshed Cassava Roots
T2  - Preprints
AU  - Awoyale, Wasiu
AU  - B. Abass, Adebayo
AU  - Amaza, Paul
AU  - Oluwasoga, Olayemi
AU  - Nwaoliwe, Gregory
PY  - 2019
DA  - 2019/06/25
PB  - Preprints